If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome back to the kitchen, friends! Today, we’re making Peruvian-style chicken leg quarters roasted to perfection with a flavour-packed homemade marinade. This simple yet delicious recipe combines garlic, ginger, smoked paprika, cayenne, balsamic vinegar, soy sauce, and a touch of beer for a rich, aromatic taste that will elevate your weeknight dinners.
We’ll also roast a mix of vegetables—carrots, cauliflower, and broccoli—tossed in the same marinade for extra flavor. Perfect for quick family dinners, meal prep, or even a grill night, this recipe is easy to follow and yields juicy, tender chicken every time.
In this video, you’ll learn: How to make a Peruvian-style chicken marinade Tips for marinating chicken leg quarters without overpowering the meat Roasting vegetables alongside your chicken for a complete meal How to adapt the marinade for grill or smoker cooking Whether you’re cooking for two or a family, this Peruvian-inspired roasted chicken recipe is packed with flavor, easy to make, and perfect for any occasion.
🔹 Ingredients Highlight: Chicken leg quarters, garlic, ginger, smoked paprika, cayenne, cumin, oregano, lime juice, balsamic vinegar, soy sauce, and dark beer.
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Peruvian-style roast chicken Recipe
4-6 chicken thigh quarters marinade: Thumb sized piece of ginger 3 - 4 garlic cloves 30 mL (2 Tbsp) soy sauce 15 mL (1 Tbsp) balsamic vinegar Juice of 2 limes 75 mL (1/3 cup) dark beer 10 mL (2 tsp) paprika 10 mL (2 tsp) ground cumin 5 mL (1 tsp) dried oregano 5 mL (1 tsp) cayenne
Put the marinade ingredients in a blender and purée until smooth. Pour the marinade over chicken thighs in a sealable container and leave for at least 3- 4 hrs.
When you are ready to cook, preheat the oven to 375ºF on convection if possible. Transfer the chicken to a baking tray and roast for about 45 minutes or until cooked. Boil the leftover marinade to reduce, and baste the chicken during the cook.
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